Eggplant Parmigiana

Serves 2-3

Preparation time 20 Minutes

Cooking time 50 Minutes

Ingredients

Sliced eggplant - 2

Olive Oil - 3 tbsp

Butter - 1 cube

Garlic - 5-6 cloves

Chopped Onion - 2

Tomato - 6-8 small

Tomato Puree - 2 tbsp

Chilli Flakes

Basil - 6-7 Leaves

Mozzarella Cheese - 1/2 Cup

Presenting eggplant in a totally different avatar. The commonly used vegetable gets a delectable rendition, whereby it is first fried and then baked.

Method

1) Slice the eggplants into 1cm thick disks and sprinkle salt; leave for 20 minutes so that the water comes out.

2) Grill the eggplants till they are nicely charred and keep them aside.

3) Start the sauce by heating olive oil in a saute pan along with the butter and chuck in the garlic.

4) Add in the chopped onions and saute for 2-3 minutes.

5) Add in the tomatoes (finely chopped) along with the tomato puree.

6) Season the sauce with salt, pepper, chilli flakes and basil leaves.

7) Once cooked, blend into a fine paste/sauce.

8) In a baking tray spread a layer of sauce and lay the eggplants on top of the sauce.

9) Top the eggplants with another layer of sauce and coat it with mozzarella cheese.

10) Bake till the cheese is melted.

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